Smarter than the average burger, this is a big orange mouthful of fruitiness. I made these ones with breadcrumbs and egg, so they can be scaled up to whopper size without falling to bits when they get flipped in the pan, but you could easily leave out those ingredients and make them slightly smaller.
Continue reading Spicy carrot and coriander burgers
This is a salad I used to make with scamorza cheese, which is a kind of rubbery smoked mozzarella. I haven’t made it for years, since my local supermarket stopped stocking the stuff (probably to make space for yet another variety of cheddar) but I recently found a deli that sells something similar.
The smoked mozzarella I bought came in a big bag of water and has a similar texture to ordinary mozzarella, so it isn’t exactly like scamorza but it makes a very good stand-in. Use whichever one you can get your hands on.
Continue reading Smoked mozzarella rice salad
I’ve often found corn fritters to be a little bland, relying mainly on their accompanying dip for flavour. This version is an attempt to jazz things up by including chilli and coriander, and the addition of panko breadcrumbs gives a nice texture to the between-corn eggy bits.
Continue reading Sweetcorn panko fritters